Wednesday, May 18, 2005

Saffron Rice Pudding with Cranberries, Almonds and Pistachios

Saffron Rice Pudding with Cranberries, Almonds and Pistachios (Adapted from CL)

2/3 cup dry basmati rice, rinsed
2 cups milk, divided
1/8 teaspoon saffron threads, crushed
2 cups half-and-half
2/3 cup vanilla sugar
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted
1/8 teaspoon vanilla
1 teaspoon fresh grated orange zest
1/4 cup chopped dry-roasted pistachios

In a small bowl, add rice - cover with cool water to reach 1" above the rice. Set aside to soak for 1 hour. Drain well.

Meanwhile, in a small bowl, combine 2 tablespoons milk and saffron. Set aside for 30 minutes.

In a medium saucepan, add remaining milk and half-and-half. Over medium heat, bring milk mixture to a simmer - stir in drained rice, saffron mixture and vanilla sugar - cook, stirring occasionally, until the rice is tender, about 25 to 30 minutes.

Stir cranberries, almonds and vanilla into the pot and cook for 2 minutes. Remove from heat and stir in zest. Portion out pudding between serving bowls and sprinkle each with the toasted pistachios to serve.

Makes about 4 to 6 servings.

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